It is the time of mushrooms!!! There are so many different types available at moment at the farmers' market and I am loving it. It is also fun to find new ways of cooking mushrooms. Below is a recipe inspired by one of my typical weekend breakfasts - crepes. This, however, is a new kind of crepe, which is made with gluten-free chestnut flour. Chestnut flour has a natural sweet and earthy flavor, which I found goes particularly well with the chanterelle mushrooms. Enjoy and stay cosy at home!

Serve 3-4

Gluten-free Chestnut Flour Crepes

What you'll need:

125 g (1 cup) of chestnut flour

220 ml (1 cup) of almond milk, oat milk, or milk of choice

1 egg, lightly beaten

1/3 sea salt

1 tbsp fresh parsley, finely chopped

How it's made:

Sift the flour into a large mixing bowl, add, salt, egg and 100 ml of milk. Mixing well. Then gradually add the remaining milk. Finally, stir in chopped parsley.

Heat a 25cm non-stick frying pan and lightly oil the base. Measure about 75 ml batter to make one crepe. Pour the batter into the hot pan, swirl it around to create a flat surface. Fry over medium-high heat for about 30 seconds, on each side, or until golden. Keep the pancakes warm in a slow oven (100 to 120 ℃). Now to make the chanterelle.